About the farm:

The “El Placer” Farms Project begins with Sebastián Ramírez who is a 4th Generation Coffee Producer in his family. His experience managing his family's farm and working with coffee for more than fourteen years, allowed him to develop this project that began with his family farm and now includes farms of small coffee producers in Quindio and Huila. The names of our partner farms are as follows : El Placer,Andalucía, La Sofia, La Carito and La Paz.

El Placer Farms Project is currently located in 5 coffee farms in the “Eje Cafetero”. In the Department of Quindio: Calarcá, Tebaida, Pueblo Tapado and Montenegro. And in the Department of Huila: San Adolfo. Between the heights of 1200 to 2100 masl. Our Processing Center “El Placer Farms Hacienda Córcega Beneficio Center” with the latest technology equipment, located in Quimbaya.

Moreover, the El Placer Farms project has undertaken a Generational Relief initiative with the primary goal of educating and inspiring young individuals to pursue careers as coffee producers, thus playing a pivotal role in shaping the future generation of coffee producers.

About the coffee:

This coffee is a Pink Bourbon which is Ethiopian heirloom varietal which has been processed as natural lot:

Step 1: Collection and classifications of cherries (95% ripe and 5% semi-ripe).

Step 2: anaerobic fermentation in sealed tanks with CO2 injection for 200 hours at a constant temperature of 18° C. A mosto from previous Pink Bourbon cherries is added into the fermenting tanks as well as a live culture obtained by isolating microorganisms of plants that grow in the farm, in this case cardamon.. This is similar to a ‘compost tea’.

Step 3: 1st stage of drying happens on African beds inside polytunnels for approximately 20 days until the cherries reach 25% humidity. Maximum temperature of 40° C.

Step 4: 2nd drying stage; the cherries dry under partial shade inside polytunnels for approximately 5 days.

Step 5: final stabilisation stage happens at the end where the cherries are placed inside GrainPro bags in cool and dry rooms for 15 days before threshing and shipping.